Updated Thursday, August 22nd, 2002
Yield: 8-12 servings
This recipe for tomato corn salad combines seasonal corn and tomatoes with onion and fresh herbs to make the best summer side salad. Courtesy of Verrill Farm in Concord, MA.
Saute onion, pepper, and corn in a few tablespoons of olive oil over medium-high heat. Cook until ingredients begin to soften. Stir in the tomato and add the herbs. Season with salt and pepper.
and get a free digital issue, plus 30% off in the Yankee Store
Comments maybe edited for length and clarity.